If you like your carrot soup extra spicy, pass some chili sauce at the table. The coconut balances out the heat.
Recipe information
Yield
4 Servings
Ingredients
¼
1
1
2
13
2
Need to make a substitution?
Preparation
ingredient info:
Step 1
Thai-style chili sauce is available at Asian markets and in the Asian foods section of some supermarkets.
Instructions
Step 2
Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15–20 minutes. Stir in broth, coconut milk, and 2 Tbsp. chili sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40–45 minutes.
Step 3
Let soup cool slightly, then purée in a blender until smooth. Reheat in a clean saucepan, thinning with water to desired consistency; season with salt and pepper.
Step 4
Divide soup among bowls, drizzle with chili sauce, and top with cilantro.
Step 5
DO AHEAD: Soup can be made 3 days ahead. Let cool; cover and chill.